270312 VO Food Toxicology (2008S)
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n.Ü., Vorbesprechung: Di, 04.03.2008, 9:00 Uhr, HS III d. Chem. Institute
Details
Information
Aims, contents and method of the course
Assessment and permitted materials
Minimum requirements and assessment criteria
Imparting basic knowledge on toxic effects of food contaminants and food additives: mechanisms of action of substances (hazard assessment), risk assessment (probability of health damage) as well as risk management (derivation of limit values for consumer protection).
Examination topics
Method of instruction: ex-cathedra
Precognition required: basics of cell biology, physiology, chemistry
Precognition required: basics of cell biology, physiology, chemistry
Reading list
Teaching materials: powerpoint -files; publications (usually reviews), textbook
chapters (own text), appropriate monographs (e.g. IARC)
chapters (own text), appropriate monographs (e.g. IARC)
Association in the course directory
Last modified: Fr 31.08.2018 08:55
· Cancer and nutrition, life style
Major food components (protein, fat, carbohydrates),
natural stimulants (alcohol, tobacco).
· Food contaminants
Residues. Substances generated by food conditioning/preparation ("cooked
food mutagens")
· Food additives
· Metabolism of substances, toxicological testing
· Acute effects
· Chronic effects
Multistage concept of carcinogenesis, action of genotoxic and non-genotoxic
substances. Concepts for derivation of limit values for food, EC-positive list of
flavouring substances.
· Case(substance) studies:
Bacterial toxins, mycotoxins, saccharin, dioxins, PAH, nitrate/nitrite,
nitrosamines, acrylamide, heterocyclic amines, hormone-active substances
("endocrine-disruptors"), flavouring substances, metals.
Exam: written